This is a great starter list! The vinegar suggestions are a good idea that I often forget about.
I never buy an entire jar of spices off the rack anymore--we go through phases where we love one type of cuisine, and then don't revisit it for years sometimes. And they're so expensive! So I just got some generic spice jars and write on them with sharpies, get a small quantity of spices from the bulk section for just a few cents, and rotate the lesser-used ones out and wipe the lids off with a magic eraser for something new later. No more stale spices taking up valuable cabinet space! Of course, we always have the basics--thyme, rosemary, basil, marjoram, cumin, coriander, pepper flakes, two kinds of paprika, dill, mustard seed, cinnamon, nutmeg, cloves, garlic/onion powder and granules, black and white pepper, and garam masala. We also are weird, so we like to have herbes de provence and a good poultry blend in jars that are easily accessible and restocked regularly.
Chef, thanks for this. Is there a reason to pay up for non-store-brand vinegars? I particularly see a wide range between cider vinegars, with the pricey ones suggesting that the cheap ones use lower quality ingredients. Since these are (to your point) basically acids, is there a quality difference worth paying for?
Which a good pantry like this, your shopping list changes. You can shop ONLY the specials at your store and create good meals from what you buy. I’ll bet you can save 20% on your grocery shopping this way…
After following this great advice, you may have the same problem I had for many years — until I finally solved where to store my spices.
I wanted all my spices in the front row of a cabinet for easy access. It took a long time to figure out how make shelves only one bottle deep and not have things falling off. Then I found three sided aluminum angle and cut it to length. I got some with tall and short edges. I drilled holes in the back edge and screwed the instant-shelves into studs. They are the depth of the pantry door jam, so that worked out nice.
Now, when I need spices, they are alphabetical, clearly visible, and easy to grab. We also have room for oils and vinegars.
I caution you — if you do this you will use more spices because none of them are hiding behind other bottles.
Great list. I have a 80% of this. I make my own tallow now but beef fat has been a challenge to obtain lately. I have all the vinegars and rarely use any of them. I've got some learnin' to do! Meanwhile, off to find anchovy paste.
If you are starting your spice rack from scratch, The Dollar Store is a good place to start.
That's a great point. I will add that.
Honestly Aldi and Walmart even have cheap spices. They might not be the most fantastic garlic powder or onion powder but they do the trick.
yea if you want expired rat infested garbage.
This is a great starter list! The vinegar suggestions are a good idea that I often forget about.
I never buy an entire jar of spices off the rack anymore--we go through phases where we love one type of cuisine, and then don't revisit it for years sometimes. And they're so expensive! So I just got some generic spice jars and write on them with sharpies, get a small quantity of spices from the bulk section for just a few cents, and rotate the lesser-used ones out and wipe the lids off with a magic eraser for something new later. No more stale spices taking up valuable cabinet space! Of course, we always have the basics--thyme, rosemary, basil, marjoram, cumin, coriander, pepper flakes, two kinds of paprika, dill, mustard seed, cinnamon, nutmeg, cloves, garlic/onion powder and granules, black and white pepper, and garam masala. We also are weird, so we like to have herbes de provence and a good poultry blend in jars that are easily accessible and restocked regularly.
Thanks for the great suggestions!
Perfect strategy
I drink hibiscus loose leaf tea for health reasons. Don't hesitate to add apple cider vinegar for a drink that's yummy.
I love this! It makes me happy to know that I have a perfectly stocked pantry.
Sending to my single son who is on a tight budget, but really enjoys cooking.
Thank you!
Question: what is the best way to store bacon fat, and how long will it keep?
I keep it in the fridge for 3-4 months.
Chef, this is fantastic!
Chef, thanks for this. Is there a reason to pay up for non-store-brand vinegars? I particularly see a wide range between cider vinegars, with the pricey ones suggesting that the cheap ones use lower quality ingredients. Since these are (to your point) basically acids, is there a quality difference worth paying for?
For the basic vinegars, I feel the generic ones are fine. If I am leveling up into a balsamic, for example, I may pay for a quality aged vinegar.
Handy!
Awesome list! Thank you!
Which a good pantry like this, your shopping list changes. You can shop ONLY the specials at your store and create good meals from what you buy. I’ll bet you can save 20% on your grocery shopping this way…
I adore your Substack, it’s a great contribution to aspiring (good) cooks
After following this great advice, you may have the same problem I had for many years — until I finally solved where to store my spices.
I wanted all my spices in the front row of a cabinet for easy access. It took a long time to figure out how make shelves only one bottle deep and not have things falling off. Then I found three sided aluminum angle and cut it to length. I got some with tall and short edges. I drilled holes in the back edge and screwed the instant-shelves into studs. They are the depth of the pantry door jam, so that worked out nice.
Now, when I need spices, they are alphabetical, clearly visible, and easy to grab. We also have room for oils and vinegars.
I caution you — if you do this you will use more spices because none of them are hiding behind other bottles.
A chef trick I learned is to replace onions with shallots. They cost more, but you only need to use half as much. And the flavor is so much better.
Thank you for this very useful guide.
Great list. I have a 80% of this. I make my own tallow now but beef fat has been a challenge to obtain lately. I have all the vinegars and rarely use any of them. I've got some learnin' to do! Meanwhile, off to find anchovy paste.
Ras el hanout is a beautiful spice for a middle eastern/arabic warmness. Wonderful with garlic and lemon with chicken and/or lamb.